The Mushroom Council says button or medium-sized mushrooms are best for sauteing and for slicing in salads. Large mushrooms work well for stuffing, broiling, grilling, or as an ingredient in stews and soups.
When shopping, look for firm mushrooms. If you want young mushrooms, look for those with the veil -- the membrane between the stem and cap -- still attached. Open-veiled mushrooms are still delicious -- just more mature, the Mushroom Council says.
Garden Baked Potatoes
2 tablespoons olive oil
8 ounces fresh mushrooms, sliced
1 small red bell pepper, seeded and cut into 1-inch squares
1 large clove garlic, minced